Place chocolate in a small bowl. Pour
hot coffee over chocolate; stir with a whisk until smooth. Cool slightly.

In a large bowl, beat eggs on high
speed until lemon-colored. Gradually add sugar, oil, vanilla and chocolate
mixture, beating until well blended. In another bowl, mix flour, cocoa, baking
soda, baking powder and salt; add to chocolate mixture alternately with
buttermilk, beating well after each addition.

Preheat oven to 350° F. Butter three 5-inch round cake pans, line with parchment rounds, and dust with flour, tapping out the excess.

In a stand mixer fitted with the paddle attachment, beat the butter, brown sugar and vanilla on medium-high speed until lighter in color and slightly increased in volume, about 5 minutes. Lower the speed to medium and add the eggs, one at a time, mixing until each is fully incorporated before adding the next.

Sift the flour, cocoa powder and baking powder into a medium bowl. Add the salt to the dry ingredients after sifting, and whisk dry ingredients.

In a small bowl or measuring cup, combine the coffee and buttermilk. Alternate dry ingredients and buttermilk mixture into creamed mixture, beginning and ending with dry ingredients. Mix until just incorporated, then fold mayonnaise into batter with a whisk, until just blended. Fold in chocolate chips. In a small bowl, combine the vinegar and baking soda (it will foam) and quickly add to batter, mixing until just combined.

Divide the batter evenly between the prepared pans. If possible, weigh the batter in each cake pan for 275 g each (excluding the pans--you will want to tare the scale each time.) This ensures even layers. Smooth with small offset palette knife, and bake for about 25 minutes, rotating once after 20 minutes. Cake is done when toothpick or skewer comes out clean. Try not to over-bake.

In a small bowl, place the cold water and sprinkle with the gelatin. Let sit for at least 10 minutes. In a small saucepan, bring 1/3 cup of the cream just to a simmer, then stir into the gelatin mixture. Refrigerate, stirring frequently, until cool but not set, about 8 minutes.

In a chilled stainless steel bowl, beat the remaining whipping cream, icing sugar, vanillla and salt until it thickens slightly and soft peaks form. Very gradually add the gelatin mixture and continue beating until medium-firm peaks form (should be thick enough to spread). Keep covered and chilled until ready to use.

For the Chocolate Glaze:

Place the chocolate, butter and corn syrup in a medium heatproof bowl over a pot of simmering (not boiling) water. Stir the mixture using a rubber spatula until melted and smooth. Remove from heat and stir in liqueur and salt.

Assembly of the Vanilla Cream-Filled Double Chocolate Cake for Two:

Cut your 3 cake layers each once horizontally with a long, serrated knife, so you have a total of 6 layers.

Place your first layer face-up on a plate and cover with an even thin layer of the Vanilla Cream Filling, taking it right to the edge. Place another cake layer face-up and spread another layer of the filling on top. Repeat until you come to your final cake layer, which you will place face-down. If you find the cake too soft and unstable, put in refrigerator for a few moments to firm it up, then resume.

Cover the entire cake gently with plastic wrap, and then, once covered, use your hands to carefully ensure the cake is lined up straight. Chill for at least 30 minutes.

Monday, January 20, 2014

I saw this in Bee - Rasa Malaysia blog...looks tempting and simple so I made i batch..ha..ha..failing to follow the instruction..I baked the brownie and cake separately....and my cake failed to get the smooth and gorgeous look..ha..ha..will try again with the exact instruction to get as beautiful as Bee's Cake. Anyway this cake is awesome...an perfect for tea.

In a medium bowl, mix the flour, eggs and oil with the water until a
smooth batter is formed. Stir in the scallion greens, chives, carrots, squash
and shrimps.

Heat the oil in an 8- inch nonstick skillet over medium-high heat.
Ladle in about a quarter of the batter and spread it out evenly into a circle.
If the batter seems too thick you can thin it with a little more water for the
next ones. Turn the heat down to medium and cook until the bottom is browned,
about 3 minutes, then flip and cook for another 2 minutes. Repeat with the
remaining batter. As the pancakes are
finished you can drain the on paper towels, and place in a warm oven to keep
hot.

Make the dipping sauce by mixing together the vinegar, sesame oil, hot
pepper oil, soy sauce and sugar.

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ABOUT ME - THE LANDLORD

I am Fatimah the cook and photographer behind this Patyskitchen. I started this blog/website in 2010 to share my passion for cooking through my little adventures in the kitchen. I am very passionate about food and cooking and I enjoyed exploring good food around the world. I welcome all of you to my kitchen and share the cooking experience together. My hope is to inspire working mum and teens to get in the kitchen. It is a good therapy for bonding good relationship between moms and daughter.
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